Fruits de Mer, St. Martin, Il De Re, France
Fruits de Mer, St. Martin,
Il de Re, France
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Wheeler, Nik
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La Belle Cuisine - More Salad Recipes

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Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."


Seafood-Stuffed Avocado Salad with
Creamy Artichoke Dressing



Seasonal 468 x 60 

"To make a good salad is to be a brilliant diplomat - the problem is entirely
the same in both cases. To know how much oil to mix in with one's vinegar.

~ Oscar Wilde

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Artichoke, Botanical Plate
Artichoke, Botanical Plate
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Seascape at Saintes-Maries, c.1888
Seascape at Saintes-Maries, c.1888
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van Gogh, Vincent
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La Belle Cuisine


Seafood-Stuffed Avocado Salad with
Creamy Artichoke Dressing

Anton & Michel - Carmel, CA
Gourmet April 1987

16 red-leaf lettuce leaves, rinsed, spun dry
16 cups torn mixed salad greens, such as Bibb,
Boston, and Romaine, rinsed and spun dry
4 avocados
1 1/4 pounds (about 32) shrimp, cooked,
shelled, and deveined
1 pound lump crab meat, picked over
24 asparagus tips, steamed until crisp-tender
4 large tomatoes, peeled and cut into wedges
8 hard-boiled large eggs, quartered
16 black olives
Creamy Artichoke Dressing (recipe follows)

Line each of 8 plates with 2 of the red-leaf lettuce leaves and divide the
mixed greens among the plates. Halve, peel and pit the avocados and put
a half avocado and put a half avocado in the center of each plate. Fill the
avocados with the shrimp and crab meat and surround them with the asparagus, tomatoes, eggs, and olives and season the salads with salt
and pepper.


Creamy Artichoke Dressing

A 3-ounce jar marinated artichoke hearts
including the marinade
1/2 teaspoon minced garlic
1 teaspoon minced shallot
1 1/2 teaspoons drained bottled small capers
2 tablespoons chopped tarragon sprigs,
marinated in vinegar
1 1/2 teaspoons Dijon-style mustard
3 tablespoons raspberry vinegar
1 tablespoon fresh lemon juice
1/2 teaspoon salt
A pinch of dried thyme, crumbled
A pinch of dried marjoram, crumbled
A pinch of dried basil, crumbled
A pinch of dried oregano, crumbled
1/8 teaspoon Tabasco
1/8 teaspoon Worcestershire sauce
2 cups vegetable oil
1 1/2 tablespoons oriental sesame oil

In a food processor or blender blend the artichoke hearts with the
marinade, garlic, shallot, capers and tarragon until the mixture is almost smooth, add the mustard, vinegar, lemon juice, salt, thyme, marjoram,
basil, oregano, Tabasco and Worcestershire sauce and blend the mix-
ture for 5 seconds, or until it is smooth. With the motor running add
the vegetable and sesame oils in a thin stream and blend the mixture
until it is emulsified. The dressing may be made 4 days in advance
and kept covered and chilled.
Spoon the dressing over the salads just before serving.  Serves 8.

Featured Archive Recipes:
Avocado, Shrimp and Crabmeat Rémoulade
Salzburg Shrimp, Avocado and Melon Salad
Emeril's Shrimp and Corn Salad
Grilled Seafood Salad Niçoise

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